Recipes to celebrate the start of the asparagus season

Food enthusiasts across the UK are celebrating the start of the English asparagus season.

The veggie, known for its delicate flavour and tender texture, enjoys a short but sweet two-month window of availability, making it a Spring delicacy for both chefs and home cooks. Get ready to make the most of this seasonal gem and explore some recipe ideas where asparagus is the star of the show.

Cultivated in the fertile soils of farms across the UK, from April 23rd until mid-June, foodies can indulge in British asparagus dishes before it disappears from the supermarket shelves.

Grilled Asparagus with Lemon and Parmesan

  • Preheat your grill to medium-high heat.
  • Toss trimmed asparagus spears with olive oil, salt, and pepper.
  • Grill the asparagus for 4-5 minutes, turning occasionally, until tender and lightly charred.
  • Remove from the grill and squeeze fresh lemon juice over the spears.

This dish is best served sprinkled with grated Parmesan cheese as a healthy and very tasty side dish or appetiser.

Asparagus and Goat Cheese Tart

  • Roll out store-bought puff pastry into a rectangle and place on a baking sheet.
  • Spread a layer of softened goat cheese over the pastry, leaving a border around the edges.
  • Arrange blanched asparagus spears on top of the goat cheese.
  • Drizzle with olive oil, season with salt and pepper, and sprinkle with chopped fresh herbs like thyme or chives.
  • Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown.

We suggest serving slices of the tart with a mixed green salad as a light lunch – ideally al fresco with a chilled Pinot Grigio

Asparagus Risotto

  • In a saucepan, sauté finely chopped onion in olive oil until translucent.
  • Add Arborio rice and cook, stirring, until lightly toasted.
  • Gradually add hot vegetable or chicken broth, stirring constantly, until the rice is creamy and tender.
  • Stir in blanched asparagus spears, grated Parmesan cheese, and a knob of butter.
  • Season with salt, pepper, and a squeeze of lemon juice for brightness.

Serve the risotto straight away, garnished with additional Parmesan and fresh herbs for a filling and fresh midweek supper.